Royal Frosting

Royal frosting is the key to gingerbread houses that actually stay together. This recipe creates a thick, sturdy icing that works as both “glue” for assembling structures and a smooth frosting for decorating details.

Over the years, we’ve used this royal frosting for everything from gingerbread houses to simple cookie designs. It dries firm, holds its shape, and can be adjusted for piping, spreading, or construction — making it a reliable staple during the holiday season.

Print Recipe

Royal Icing

A classic royal frosting recipe perfect for gingerbread houses and cookie decorating. This icing dries firm, holds its shape, and can be adjusted for decorating or sturdy construction.

Ingredients

Royal Icing (Meringue Powder Method)

• 3 Tablespoons meringue powder or may use one egg white
• 4 cups powdered sugar
• 6 Tablespoons warm water

Royal Icing (Egg White Method)

• 3 whole egg whites room temperature
• 4 cups powdered sugar
• 1/2 teaspoon cream of tartar

Instructions

Royal Icing (Meringue Powder Method)

• This recipe makes about 3 cups of icing. Beat all ingredients until stiff peaks form — about 7–10 minutes using a stand mixer or 10–12 minutes with a hand mixer.

  Keep all utensils completely grease-free or the icing will not set properly. For a stiffer icing, reduce the water by 1 tablespoon. Cover icing with a damp cloth when not in use to prevent drying.

2nd Recipe

• Beat egg whites and cream of tartar until foamy. Gradually add powdered sugar and continue beating until stiff peaks form. Adjust consistency as needed for decorating or construction.

Notes

• Royal icing dries firm and is ideal for gingerbread house assembly

  All bowls and utensils must be grease-free

  For decorating, thin slightly with water; for construction, keep icing very stiff

  This icing dries quickly — cover when not in use

This royal frosting pairs perfectly with our [Gingerbread House Recipe] and works as both decorating icing and sturdy construction “glue.”